I wonder how to cool chocolate in a couple of minutes, without losing its quality. I'm looking for a portable chocolate cooling machine. I think of using it in my kiosk. Meanwhile,
it's acceptable to ...

I'm not a vegetarian but I don't want to use gelatin.
I have seen various recipes for making mousse but they seem to be the gooey type. I'm looking for a recipe which will set so I can make a mousse ...

From my understanding, a cocoa nib is unprocessed cocoa (correct me if i'm wrong please).
Are cocoa nibs ever used for cooking or baking? My assumption is that they need to be processed in order to ...

I wanted to make chocolate cigarellos from scratch and looked it up but all I could find was this, which the author describes as being time consuming. Can someone suggest any other way to make them ...

I'd love to make my own chocolate chips from scratch. But everything I've produced seems to melt during cooking. It would be nice to make them based on the percentage of coco I like and it would be ...

I followed a recipe I found in a (last year's) magazine, for chocolate ganache. 300ml water and 125g caster sugar brought to the boil and poured over 250g chopped dark chocolate. The recipe said whisk ...

I know that pre-Colombian chocolate was less sweet and more bitter, but I can't find a recipe for it. That fact probably means that it doesn't taste great, but I'd like to try it anyway.
The closest ...

How do you make a cup of hot chocolate drink so that it's sweet and thick and maintains the chocolate taste?
I haven't been able to make anything acceptable by melting chocolate, adding sugar, milk ...

What's the best way to grate chocolate without getting it messy and melting all over one's fingers? I've been using a fine cheese grater, and while it does the trick, the chocolate melts in my hand ...

I've made hot chocolate before however it's only ever been the instant powdered variant by Cadbury's, however today I bought some hot chocolate by "Charbonnel et Walker", I don't know if anyone knows ...

I've looked through the ingredient labels of cheap candy bars, and quality baking white chocolate chips alike, and have been unable to find any milk-less white chocolate, they all contain either milk ...

My friend (who lives in a warm, humid climate) often has issues with chocolate, due to the formation of a light-colored coating on it. I believe it is just chocolate bloom, but she thinks it's mold ...

I tried making "Dark and Stormies" out of Greweling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger and with rum. Both times I tried it, the ...

I want to experiment with making savory homemade pasta with cocoa powder. I think the earthy flavor and dark color will be striking.
I have been thinking about what kinds of flavors could be used for ...

Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work well. The chocolate kindof mixed with the ...

What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one of those, but the brownies always end ...

I am trying a new recipe that creates a chocolate mold by brushing chocolate inside a cupcake container. The challenge now is to get the paper off the chocolate mold. It seems to be sticking to the ...

For cookies I cover in chocolate I usually use add coconut oil to the liquefying chocolate to get a smooth mass. However, here it is really hard to get and even big supermarkets usually don't have it.
...

I just managed to do a chocolate mousse with 5 layers (sponge, chocolate thin layer, nougat mousse, dark chocolate mousse, ganache). I added some "Agar Agar" to make it more firm and put them in the ...